Classic Trdelník
Traditional Czech-style chimney bread baked on a spit with coarse sugar, Guérande salt, and cultured butter.
Freshly spun chimney bread baked to order on rotating spits. Crafted with 48-hour fermented dough on the first floor of Botanic Hotel, between Euljiro 3-ga and Euljiro 4-ga.
Ingredient Standard
Every batch of dough ferments for 48 hours to develop rich flavor and airy elasticity before meeting the live roasting spit.
Finely milled French flour provides the structural tension needed to form hollow cylindrical ribbons that bake into a crisp shell and tender crumb.
Naturally harvested gray sea salt from Brittany regulates fermentation and enhances the caramelized sweetness of toasted sugar crusts.
Protected-origin cultured butter is brushed continuously over the rotating spit, yielding deep golden richness and fragrant lamination.
Spit Baking
We roll ribboned dough onto hardwood cylinders and bake immediately upon order for a hot, pull-apart spiral texture.
Visual Archive
Moments from our open kitchen, freshly roasted cylinders, and cafe seating at Botanic Hotel.
Visit & Access
Situated on the ground floor of Botanic Hotel along the Cheonggyecheon corridor, with rare downtown free parking.
1F, Room 101, Botanic Hotel, 23-1 Euljiro 19-gil, Jung-gu, Seoul
Hotel The Botanic Sewoon Building A, opposite GS25 convenience store
Euljiro 3-ga Station (Line 2 & 3): Exit 6 → Turn left at first alley → Walk straight toward Cheonggyecheon (3 min, 254m).
Euljiro 4-ga Station (Line 2 & 5): Exit 1 → Walk straight → Turn right at Hyundai Fence (5 min walk).
Jongno 3-ga Station (Line 1, 3 & 5): Exit 13 → Walk toward Cheonggye 3-ga intersection (6 min walk).
0507-1395-7999
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